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Blueberry Oatmeal Pancakes


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  • Author: Olivia
  • Total Time: 25-30 minutes
  • Yield: 8 pancakes 1x
  • Diet: Vegetarian

Description

These fluffy blueberry oatmeal pancakes are the perfect combination of hearty oats and sweet, juicy blueberries. They’re a wholesome breakfast option that’s both filling and delicious, perfect for a cozy morning!


Ingredients

Scale
  • 1 cup rolled oats
  • 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1 tbsp granulated sugar
  • 1 large egg
  • 3/4 cup milk (or plant-based milk)
  • 1/4 cup plain yogurt
  • 1 tsp vanilla extract
  • 1 tbsp melted butter or vegetable oil
  • 1/2 cup fresh or frozen blueberries
  • Butter or oil for cooking

Instructions

  1. In a blender or food processor, blend the oats until they form a fine oat flour. This creates a smooth, hearty base for the pancakes.
  2. In a large mixing bowl, whisk together the oat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, and sugar.
  3. In a separate bowl, whisk together the egg, milk, yogurt, vanilla extract, and melted butter.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
  5. Gently fold in the blueberries, being careful not to break them up too much.
  6. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
  7. Pour 1/4 cup of the batter onto the skillet for each pancake. Cook for about 2-3 minutes, or until bubbles begin to form on the surface. Flip the pancake and cook for an additional 1-2 minutes, or until golden brown and cooked through.
  8. Serve warm with maple syrup, extra blueberries, or a dusting of powdered sugar, if desired.

Notes

  • For a dairy-free version, use non-dairy milk and yogurt.
  • Feel free to substitute the blueberries with other berries or mix-ins like chocolate chips or sliced bananas.
  • These pancakes can be stored in the fridge for up to 3 days or frozen for up to 3 months.
  • Prep Time: 10 minutes
  • Cook Time: 15-20 minutes
  • Category: Breakfast
  • Method: Griddling
  • Cuisine: American

Nutrition

  • Serving Size: 1 pancake
  • Calories: 150
  • Sugar: 6g
  • Sodium: 120mg
  • Fat: 5g
  • Saturated Fat: 2g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 35mg